Servings: eight as a side dish.
This classic version of creamy American potato salad combines Yukon Gold potatoes with onion, celery, hard-cooked eggs, and capers in a sour-cream dresing with Champagne vinegar. Create your own customized potato salad with the Recipe Maker.
Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren’t all the same size, remove them as they are cooked.
Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.
When the potatoes have completely cooled, gently fold the eggs, celery, onion, and capers into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or refrigerate until cool.
I really enjoyed this recipe. I thought it had just the right amount of tang to it. My boyfriend, on the other hand felt it was a little too bland, and I can definitely see that. I did feel it could use a little something extra, such as dill. I also felt that the potatoes should be softer than the recipe recommends, but I like softer potatoes. As some other reviewers did, I also substituted the champagne vinegar with white wine vinegar, which I felt was a fine substitute.
Delicious! Made this for a road trip and it tasted great for 4 days! Will definitely make it again this summer.
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